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How to Defrost Salmon

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Salmon is a white, orange or red fish native to the North Atlantic and Pacific Oceans. Fresh salmon is packed with great nutrients like protein, omega-3s and vitamin D. Salmon is usually smoked, grilled, grilled over high heat, grilled over low heat, or sometimes eaten raw. It’s best to prepare salmon when it’s fresh, freshly caught, or just bought. However, if you want to prepare frozen salmon, you need to follow some steps to prevent the fish from becoming contaminated and tasteless. The following article will show you how to defrost frozen salmon.

Defrost in the fridge

Image titled Defrost Salmon Step 1

Image titled Defrost Salmon Step 1

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Remove salmon from freezer about 12 hours before cooking. Fish weighing about 450 g should be removed from the freezer about 24 hours before cooking.
Image titled Defrost Salmon Step 2

Image titled Defrost Salmon Step 2

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Peel off the outer wrap if the fish is wrapped in multiple layers of bags or foil.
Image titled Defrost Salmon Step 3

Image titled Defrost Salmon Step 3

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Place the fish in a shallow bowl.
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Image titled Defrost Salmon Step 4

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Place the bowl on a flat surface in the refrigerator, away from other foods to prevent the salmon from transferring odors to other foods. You need to keep the refrigerator at a temperature of 2-5 degrees Celsius to prevent bacteria from growing.
Image titled Defrost Salmon Step 5

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Image titled Defrost Salmon Step 5

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Cook immediately after taking the salmon out of the refrigerator.

Thaw salmon in the sink

Image titled Defrost Salmon Step 6

Image titled Defrost Salmon Step 6

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Take the salmon out of the freezer. Salmon weighing about 450 g should be removed from the freezer 30 minutes before cooking.
Image titled Defrost Salmon Step 7

Image titled Defrost Salmon Step 7

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Be sure to wrap the fish in a plastic bag. This helps prevent bacteria from multiplying on raw fish.
Image titled Defrost Salmon Step 8

Image titled Defrost Salmon Step 8

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Place salmon in a large bowl. Fill the bowl with water so that the fish is submerged in the water.

  • You can also use the sink to defrost fish. However, you should be careful not to contaminate the fish during defrosting in the sink.
Image titled Defrost Salmon Step 9

Image titled Defrost Salmon Step 9

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Pour cold water into the bowl or sink until the salmon is submerged.
Image titled Defrost Salmon Step 10

Image titled Defrost Salmon Step 10

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Every 30 minutes, change the cold water once.
Image titled Defrost Salmon Step 11

Image titled Defrost Salmon Step 11

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Remove fish after completely defrosting and cook immediately.

  • If you defrost salmon that has been frozen to ice, you should pour cold water over the fish until the ice melts and disappears. Then, wrap the fish in a plastic bag, put the fish in a pan and leave it in the refrigerator for about 6-12 hours.

Defrosting in the microwave

Image titled Defrost Salmon Step 12

Image titled Defrost Salmon Step 12

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Take the salmon out of the freezer. Remove the packaging.
Image titled Defrost Salmon Step 13

Image titled Defrost Salmon Step 13

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Place the fish on a plate lined with paper towels. Cover the fish with a paper towel.
Image titled Defrost Salmon Step 14

Image titled Defrost Salmon Step 14

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Place the thinnest part of the fish in the center of the plate.
Image titled Defrost Salmon Step 15

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Image titled Defrost Salmon Step 15

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Turn on the defrost mode for the microwave for 4-5 minutes if you want to defrost about 450 g of fish. The defrost mode is usually about 30% of the oven heat capacity or you can turn on the “Power 3” mode on the control panel.
Image titled Defrost Salmon Step 16

Image titled Defrost Salmon Step 16

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About half of the time has passed, turn off the oven, then turn the fish over.
Image titled Defrost Salmon Step 17

Image titled Defrost Salmon Step 17

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Turn off the microwave before the previously set defrost time expires so that there are few ice particles left on the fish.
Image titled Defrost Salmon Step 18

Image titled Defrost Salmon Step 18

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Place the fish plate on the counter for about 5 minutes for the fish to defrost completely.
  • Image titled Defrost Salmon Step 19

    Image titled Defrost Salmon Step 19

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    Cook now.

    • Defrosting fish in the oven is a bad idea. Fish meat if heated too quickly can cause cells to burst. As a result, the fish tends to defrost unevenly and dry out.

    • Advice

    • Label and mark fish packing dates before storing fish in the freezer to ensure that the fish is not frozen for more than 8 weeks before eating.
    • If thawing whole salmon, you should check the inside of the fish for any ice cubes. Pour cold water on the inside of the fish body to complete the defrosting process.

    Warning

    • Do not defrost fish with warm water. Warm water creates an opportunity for bacteria to grow.
    • Do not refreeze thawed salmon.
    • Make sure the salmon is frozen properly. Air circulation and temperature often fluctuate if frozen at home, so fish cannot be preserved for long. You should eat salmon within 2-3 months of purchase and freezing. Even though salmon is packaged and stored in the freezer, it will not freeze properly if exposed to air, so it should not be thawed and eaten.
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    Things you need

    • Fridge
    • Sink
    • Microwave oven
    • Water
    • Tissue
    • Shallow plate
    • Salmon

    Salmon is a white, orange or red fish native to the North Atlantic and Pacific Oceans. Fresh salmon is packed with great nutrients like protein, omega-3s and vitamin D. Salmon is usually smoked, grilled, grilled over high heat, grilled over low heat, or sometimes eaten raw. It’s best to prepare salmon when it’s fresh, freshly caught, or just bought. However, if you want to prepare frozen salmon, you need to follow some steps to prevent the fish from becoming contaminated and tasteless. The following article will show you how to defrost frozen salmon.

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